Orzo Mushroom Risotto-Style (Printable)

Creamy orzo cooked risotto-style with mushrooms, Parmesan, and white wine for a comforting Italian-inspired meal.

# What You'll Need:

→ Pasta & Grains

01 - 1 1/2 cups orzo pasta

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 10 oz cremini or button mushrooms, sliced
06 - 1/2 cup frozen peas (optional)

→ Liquids

07 - 4 cups vegetable broth, kept warm
08 - 1/4 cup dry white wine (optional)

→ Dairy

09 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
10 - 2 tablespoons unsalted butter

→ Seasonings

11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent.
02 - Add garlic and mushrooms; cook for 5-6 minutes until mushrooms are softened and lightly browned.
03 - Stir in the orzo and cook for 1 minute to lightly toast the pasta.
04 - Pour in the white wine if using and cook until mostly absorbed.
05 - Add about 1 cup of warm vegetable broth, stirring often. When most of the liquid is absorbed, continue adding broth in 1/2-cup increments, stirring and allowing it to absorb each time.
06 - After about 10 minutes, stir in the peas if using. Continue adding broth and stirring until the orzo is al dente and creamy, about 18-20 minutes total cooking time.
07 - Remove from heat. Stir in butter and Parmesan until melted and creamy. Season with salt and pepper to taste.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • The creamy, risotto-like texture comes without the constant attention traditional risotto demands, letting you enjoy a glass of wine while dinner practically makes itself.
  • This dish has that magical quality of tasting even better the next day, making it my secret weapon for meal prep when I know the week ahead will be chaotic.
02 -
  • Adding all the broth at once will turn this into soup rather than risotto, a mistake I made when rushing through my first attempt.
  • The orzo will continue to absorb liquid even after cooking, so serve immediately or add an extra splash of broth when reheating leftovers to restore creaminess.
03 -
  • When chopping mushrooms, wipe them clean with a damp paper towel rather than washing them, as they absorb water like sponges and won't brown properly if wet.
  • Reserve the rind from your Parmesan and add it to the broth as it simmers for an incredible depth of flavor, removing it before serving.
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